If your household in anything like mine, where any dish with lentils has to be a part of the everyday meal – be it in rasam, sambhar, kootu or sabji – here is a recipe for a quick dal prepared with yellow mung dal.
This simple non-spicy dish would go with rotis, rice or any south Indian meal and would generally compliment a spicy dish.
Ingredients to serve 6 people
1 Cup Moong Dal (Yellow)
1 Medium Sized Tomato (chopped in quarters)
1 ½-2 Cups water
¼ Tsp Turmeric Powder
1 Tsp Sambhar Powder
1 inch piece fresh ginger (chopped fine)
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
1 Tbs Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
2 Small Green Chillies (sliced lengthwise)
Mung Dal
Preparation of the Dal
Pressure cook the cup of moong dal with the one and half cups of water (same as cooking toor dal) with the tomatoes.
Switch off the cooker after a couple of whistles.
Remove cooked dal from pressure cooker
Add, turmeric, Sambhar and Asafoetida powder, Salt and cook for about 2-3 minutes.
Heat the oil in a pan
Add the mustard seeds
When the mustard seeds crackle, add the cumin seeds and green chillies.
Add the remainder of the water if necessary to make it into a semi liquid mixture.
Garnish with the freshly chopped coriander, finely chopped ginger and curry leaves
The Dal is ready to be served
One Finely chopped onion can also be added to the seasoning and fried till light golden brown and added to the dal!
I learned something very important – “when the mustard seeds crackle, add the cumin seeds”….all these years I have been adding them together. Now I realize that you are not supposed overdo the cumin seeds. Thank you, Shobha!
great shyla – that is a simple dal recipe- hope you enjoyed it!!
Just made this…Yum….
Glad you liked it Sandhya – thanks for your feedback!